An idea for a dessert to enjoy after your Christmas meals? A Christmas log, why not! I will help you make your log, which is a fairly easy recipe, but with our tips you will succeed better. The log will be made with a chocolate ganache and a biscuit that we will make together.
INGREDIENTS
- 140g caster sugar
- 100g of flour
- 250g of Chocolate
- 200g Butter
- 4 eggs
- 11g of Yeast
- 200g liquid cream
Total time
Preparation: 30min rest: cooking: 15min
PREPARATION
1
The first step is to make the chocolate ganache. To make it, start by pouring the chocolate into a bowl and melting it in a bain-marie or in the microwave. If you are doing it in the microwave, do it in 30-second increments, stirring each time;
2
Then boil the liquid cream in a saucepan. Then pour into the chocolate in three stages while stirring with a spatula or a rubber spatula. Remember that you should obtain a nice smooth ganache.
3
Then add the butter, mix well until it is completely combined. You can optionally use flavorings such as vanilla or coffee flavoring etc. This will give a rather interesting taste to your preparation.
4
The ganache is ready, set aside in a container, cover with cling film and leave to rest for at least 2 hours in the refrigerator to allow it to harden.
5
After the ganache, it's time to prepare the biscuit. To begin, separate the egg whites from the yolks in two containers.
6
Then add the sugar to the egg yolks and whisk with a mixer to obtain a white and frothy mixture.
7
Beat the egg whites until stiff using an electric mixer, add to the previous mixture in 3 stages while stirring. This time use a whisk, it is the utensil that seems most suitable for this step.
8
Then sift the flour (don't forget to sift, this helps to avoid lumps), pour over the mixture, add the yeast, also sifted, and mix. Then pour the mixture onto a baking sheet covered with baking paper, spread the dough evenly.
COOKING
1
Preheat your oven to 180 degrees and bake for 15 minutes.
2
Then remove the biscuit from the oven, unmold it onto a clean, damp kitchen towel. Remove the baking paper while the biscuit is still hot to prevent it from breaking, then roll the biscuit onto the damp towel and let it cool for about ten minutes at room temperature.
3
Then unroll the biscuit. Then rework the chocolate ganache so that it is like spread so that it is more flexible.
DRESSAGE
♦ Cover the biscuit with 2/3 of the ganache then roll the biscuit up again, leaving the baking paper ♦ Then cover everything with the remaining 1/3 of the ganache and make stripes or streaks with a fork. All you have to do is decorate your log as you wish. Leave to rest in the refrigerator for 30 to 60 minutes and your Christmas log is ready . Enjoy!
Note:
To slice your Yule log, it is recommended to take it out of the fridge about 15 minutes before cutting it so that it is easier to slice. Use a bread knife or a sharp carving knife to cut slices about 1 to 2 cm thick. To serve, place each slice on a plate and you can even decorate with ice cream or whipped cream and/or red fruits if you wish.
